1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Louisiana-style hot sauce, optional
Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender.
Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally.
Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.
1 cup shrimp mixture with 2/3 cup rice (calculated without hot sauce): 356 calories, 10g fat (1g saturated fat), 92mg cholesterol, 588mg sodium, 48g carbohydrate (6g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.